Soaked Oatmeal Chocolate Chip Cookie Bars

Oatmeal Chocolate Chip Cookie
(This post was originally posted on January 19th, 2011) 

My all time favorite cookies are oatmeal chocolate chip. Growing up, it was the only kind that my mom would make. There are few desserts that can compare. I’m a simple gal I guess.

Back in the day when I first created this recipe I had yet to attempt sprouting grains to grind into flour. It all seemed a bit too overwhelming. Soaking* the flour and oats seemed the easiest thing to do. It only problem was cookie recipes don’t call for liquid.

*If you are new to soaking grains and why I find it an essential most days in my kitchen read here.

That was when the idea for these soaked oatmeal chocolate chip cookie bar was born. I know others either can’t afford to buy sprouted wheat flour or don’t have the time to make their own. Cookie bars are frugal, easy on time and give you that cookie flavor you are craving. If you want a cookie that using sprouted flour and looks like the cookies you know and love be sure to check out my this recipe.

These cookies have been a favourite in my house for almost five years. My girls when I lived in Mexico would gobble them down, I had to be sure to hide them if I wanted a couple as a late night snack with a cup of hot cocoa! Now my parents and Bible Study friends love them as well!

Soaked Oatmeal Chocolate Chip Cookie Bars
  • 3 cups rolled oats
  • 2 cups of flour (I like to use a combination of, hard white wheat, red winter wheat, and Kamut)
  • 2½ cups Water + 3 TBS acid medium (apple cider vinegar, whey, kombucha or lemon juice)
  • 1½ cups chocolate chips
  • ½ cup honey
  • ½ cup sucanat
  • ¼ cup coconut oil, melted
  • 2 eggs
  • 1 TBS vanilla extract
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  1. In a glass bowl mix together the oats, flour, water and acid medium. Cover and let soak for 12 to 24 hours.
  2. After your grains have been soaked add in the remaining ingredients. Mix together until completely mixed together.
  3. Pour into an 8 by 12 glass baking pan.
  4. Bake at 375 for 20 minutes.
  5. Serve hot or at room temperature.

This post is part of Tuesday Twister and Real Food Cookie Exchange

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. Hi, I just came across this recipe and it looks so yummy. Is it supposed to have any form of fat in it? I’ve never made a baked good without fat.

    • Katie Mae Stanley says:

      It is thank you for catching that. It could be made without since they are bars but it tastes better with the oil. I must have missed adding it when I updated this recipe. Thanks!

  2. Mal, thanks for noticing that. I use the coconut oil in a liquid state. I’m going to go back and add it. Thanks for stopping by!

  3. I have a question about the coconut oil. Do you measure and use it in a liquid or a solid state? I have never used it before, but I want to–and this looks like the most delicious recipe to try it with!

  4. Yum! I TOTALLY want to try this recipe!

  5. hooray for you & your creativity- can’t wait to try it! soaking really does limit the cookie options!

  6. This looks very good! I do have sprouted flour, but I always hesitate to use it because it is so valuable 😉 This sounds like a great option. thanks


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